Healthy start to the day
Chocolate porridge: Recipe for a creamy porridge in just ten minutes
Warm, creamy and chocolatey, the porridge is reminiscent of dessert
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A creamy chocolate porridge fills you, warms you from the inside and gives your body plenty of nutrients. Prepared in a short time, it forms the perfect basis for an eventful day. The recipe.
Porridge is very popular all over the world. No wonder, the creamy porridge not only tastes irresistibly good, but is also really healthy. There are a variety of varieties and recipes: whether it is creamy or spicy, sweet with syrup or of course with lots of fruit. With or without nuts, baked or fried overnight – the possibilities are almost limitless.
The origin of oatmeal
The word porridge dates back to the 17th century and goes back to the term “pottage” as a modification of the French word “potage”. A soup was called “potage”. The “pot” comes from the pan. Contrary to the name, however, the practice is much older. Chopping or grinding grain and boiling it in water or milk in a pot has been with us humans for around 12,000 years and goes hand in hand with the evolution of humanity from nomadic hunter-gatherers to sedentary farmers. There is no exact origin of the cereal. Rice porridge preparation has been documented in China for 4,500 years, while in other regions such as South America, quinoa was consumed in the form of porridge more than 3,000 years ago.
From poor man’s food to gourmet food
Porridge as we know it today goes back to the Scottish oatmeal, which is prepared by simmering oat flakes in water, usually with the addition of a little butter and a pinch of salt. By the way: In the 18th century, the nutritious porridge was primarily considered “poor man’s food”. The porridge, which hardened as it cooled, became thick and firm and could be eaten for several days – cut into slices, fried or stirred back into a porridge. It is all the more remarkable that the hot porridge has meanwhile worked its way up to become the absolute trend food – optically more beautiful, tastes finer and under a much more resonant name. Gourmet restaurants in London, Paris and New York even serve varieties such as oat arancini or Sacher torte porridge. The renaissance of traditional law cannot be stopped.
Delicious chocolate porridge in just ten minutes
What makes porridge so special, however, is not just its traditional history and changeability. The breakfast classic is nutritious, filling and gives us lots of energy. Oatmeal provides large amounts of fiber, thus ensuring long-lasting satiety and also helps with digestion. They are rich in vegetable protein, many minerals and an incredible amount of vitamins B1 and B6, which in turn strengthen nerves and memory. Last but not least, plenty of zinc supports the immune system and provides beautiful skin, hair and nails. Raw cocoa powder can also be called a superfood. It not only makes the porridge wonderfully chocolate-like and creamy, but also provides the body with lots of vitamins, calcium, iron and above all magnesium. It is also rich in antioxidants, which protect cells and bodies against premature aging and damage.
In traditional Chinese medicine, a hot breakfast has long been sworn to – it is considered easier to digest and is said to be useful for life energy. Since the body does not first need to heat the food to body temperature, it can process the food better. This in turn can alleviate digestive problems such as gas and bloating. In addition, a hot breakfast should keep you full for a long time, warm you from the inside and support the immune system – not least because a large part of the immune cells are in the intestine.
Prepared in a short time
Cooked in just ten minutes, the porridge definitely belongs in the category of “fast but tasty”. The oat flakes are boiled with milk, cocoa powder and a pinch of salt. Honey or agave syrup gives sweetness, but you can also use whatever sweetener you want. Then there is chopped dark chocolate in the saucepan – it melts in the hot oatmeal and provides absolute chocolate joy. There are no limits to the imagination when it comes to orders. Banana, peanut butter and cocoa nibs harmonize particularly well with the chocolate oatmeal. Also delicious: tangerines, cinnamon and walnuts for a wintery twist or berries and yogurt for a fresh touch. Voilà, the finished porridge is steaming in front of you, waiting to be eaten. Good appetite.
Recipe for a creamy chocolate porridge
preparation
- 300 milliliters of milk / plant drink (eg hazelnut, oats, soy drink)
- 100 grams of oatmeal, tender
- 2 tablespoons cocoa powder, heavily oiled
- A pinch of salt
- 1 tablespoon honey / agave syrup
- 15 grams of dark chocolate
- Your choice of toppings: for example, banana, peanut butter, cocoa nibs
preparation
- Heat milk in a saucepan. Add oatmeal, cocoa powder and a pinch of salt, stir well and simmer on medium heat for five minutes.
- Sweet with honey or agave syrup.
- Roughly chop the dark chocolate, stir in and let swell over low heat for five minutes.
- Pour the finished chocolate porridge into a bowl.
- Garnish with peanut butter, banana and cocoa nibs and serve immediately.